Pistachio-Cranberry Scones

Pistachio-Cranberry Scones Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Our basic biscuit dough is enriched with sugar, egg, fruit, and nuts to make a sweet breakfast scone that's equally tasty served warm or at room temperature. A sprinkling of coarse turbinado sugar creates a crunchy topping.


12 servings (serving size: 1 scone)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 30 %
Fat 6.4 g
Satfat 3.3 g
Monofat 2 g
Polyfat 0.6 g
Protein 3.9 g
Carbohydrate 29.9 g
Fiber 1 g
Cholesterol 30 mg
Iron 1.3 mg
Sodium 184 mg
Calcium 66 mg


9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 large egg white
2 tablespoons turbinado sugar


1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.

3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.

4. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.

Maureen Callahan,

Cooking Light

November 2008
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